Quinoa Risotto

Finely chop the leek and garlic. Poach in a casserole (or deep frying pan) with oil, salt and pepper, over medium heat.

Chop the mushrooms and add them. Cook for about 5 minutes.

Heat the broth in another container and keep it warm during cooking.

Add the quinoa (previously washed) to the mixture, raise the heat to medium-high and stir for one minute.

Add 300ml of broth, stir and let it cook. When it is evaporating, add another 200ml, stir and continue cooking. When it is running out of broth, keep adding progressively until the quinoa is cooked (I needed 1 liter).

Add the cheese and stir to integrate. Let stand for a few minutes and serve with a sprinkling of Parmesan and parsley. Enjoy Realfooder!